by Lidya Sin

Created on: October 14, 2009   Last Updated: October 17, 2009

Bread pudding is a famous traditional English dessert that is loved by many people worldwide. It is warm and homey, the perfect comfort food for anyone. Bread pudding is also very simple to make, it is a matter of arranging the bread and pouring the mixture. Bread pudding uses everyday ingredients so you need not spend money on groceries. Remember to use only day old bread as fresh bread is too soft and will quickly become soggy.

Here are some recipes of how to make bread puddings, the traditional one and with variations.

Bread and Butter Pudding

Ingredients:

30g butter

8 slices of a day old white bread

1/2 cup of raisins

3 tbsp sugar

1 tsp cinnamon

1 tsp vanilla essence

A dash of nutmeg

600ml of milk

3 eggs, mix

1 tsp of rum (optional)

How to:

- Heat the oven to 180C or 350F. Grease an ovenproof pan with butter. Slather the bread with butter and slices the bread in half diagonally so they have triangle shapes. Arrange 1 layer of bread in the pan, scatter some of the raisins. Make another layer, alternating with the raisins until all the bread is arranged in the pan.

- Beat the eggs, milk, sugar, cinnamon, vanilla essence, nutmeg, and rum loosely with a whisk. Pour the mixture over the bread. Soak for 10 minutes.

- Bake in the oven for around 50 minutes until golden brown.

Bread pudding with chocolate custard and nuts

30g butter

10 slices of day old white bread, chocolate bread, or raisins bread

150g dark cooking chocolate

150 mixed nuts or nuts of your choice

3 eggs, mix

1 tsp vanilla essence

1/2 cup of sugar

1/2 cup of single cream or whipping cream

1 cup of milk

How to:

- Heat the oven to 180C or 350F. Grease an ovenproof pan with butter. Slather the bread with butter and slices the bread in half diagonally so they have triangle shapes. Arrange 1 layer of bread in the pan, scatter some of the nuts on top of it. Make another layer, alternating with the raisins until all the bread is arranged in the pan.

- Heat the dark cooking chocolate with the cream on very low heat until the chocolate is dissolved.

- Beat the eggs, sugar, vanilla essence, and milk. Add the chocolate mixture. Pour over the bread. Soak for 10 minutes. Make sure all the bread is soaked.

- Put the pan into a large roasting tin. Pour hot water into the roasting tin until it come halfway the side of the pan. Bake for around 40 minutes until the custard is set.

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